Our daily bread has fallen into disrepute. Cereals are said to make us fat, stupid and sick. Given the glut of publications and advice, there is now a general sense of disorientation and perplexity among consumers and patients as well as physicians and others in the health professions. The world's leading scientist and physician in the field of grain intolerances and his co-author provide clarity and an overview of grain-related disorders here: Celiac disease, typical and atypical grain allergies, and ATI sensitivity. Both atypical grain allergies and ATI sensitivity are presented here to the general public for the first time. These conditions alone affect 3 to 10% of the population. Typical case studies of patients from the author's special outpatient clinic and advice for consumers.